Webinar : Do science, art and technology spice up future food experiences?

Publié le 3 décembre 2021 – Mis à jour le 14 décembre 2021
le 10 décembre 2021

12.00-14.00
Online on Zoom – join the webinar by clicking this link

Jean-Christophe Sakdavong, CLLE Lab, University of Toulouse, France

This autumn, the event series “Do science, art and technology spice up future food experiences?” has brought together an international group of scientists and artists.
The final event of the series takes place in December in Turku and showcases the themes and technologies that have been discussed and developed during these past months. We warmly welcome you to join us online on Zoom!